Tag: 100-200

On May 31, 2021, Boyarskii, V. P.; Mikherdov, A. S.; Baikov, S. V.; Savko, P. Yu.; Suezov, R. V.; Trifonov, R. E. published an article.Electric Literature of 2010-06-2 The title of the article was Diaminocarbene Complexes of Palladium(II) Containing 2-Aminooxazole and 2-Aminothiazole Heterocyclic Ligands as Potential Antitumor Agents. And the article contained the following:

A new diaminocarbene cis-palladium(II) complex containing a 2-aminobenzoxazole ligand was synthesized by reacting cis-[PdCl2(CNCy)2] and 2-aminobenzoxazole. The structure and composition of the obtained complex were proven by NMR spectroscopy and high-resolution mass spectrometry. The cytotoxicities of the obtained complex and structurally similar palladium(II) complexes containing a 2-aminothiazole ligand were tested against human cancer cells of various histogenesis (MCF-7, HL60, HeLa, DLD1, A431). The activities of several complexes against cancer cells were higher than those of the reference drug cisplatin and the free ligands, i.e., 2-aminooxazole and substituted 2-aminothiazoles. The experimental process involved the reaction of 4-Phenylthiazol-2-amine(cas: 2010-06-2).Electric Literature of 2010-06-2

The Article related to diaminocarbene palladium complex aminooxazole aminothiazole preparation human antitumor, Organometallic and Organometalloidal Compounds: Group Viii – Co, Ni, Ru, Rh, Pd, Os, Ir, Pt and other aspects.Electric Literature of 2010-06-2

Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica

On October 28, 2020, Fricke, Kristina; Schieberle, Peter published an article.Related Products of 24295-03-2 The title of the article was Characterization of the Key Aroma Compounds in a Commercial Milk Chocolate by Application of the Sensomics Approach. And the article contained the following:

Compared to dark chocolate, which is mainly produced from roasted cocoa and sucrose, milk chocolates contain different dairy products, such as milk powder, butter fat, or dairy cream. This difference in recipe renders a typical aroma attributed to this type of chocolate, often described as milky or creamy. To get an idea of the odorants responsible for this odor note, an aroma extract dilution anal. was applied on a distillate obtained by extraction and SAFE distillation of a com. milk chocolate evaluated with an intense “milky, creamy” attribute. The identification experiments in combination with the flavor dilution (FD) factors revealed 48 odor-active compounds, among which phenylacetic acid (honey-like) and vanillin (vanilla-like) showed the highest FD factors followed by 2-methoxyphenol (smoky) and nonanoic acid (musty, pungent). The quantitation of 40 odorants by stable isotope dilution assays (SIDA) and a subsequent calculation of odor activity values (OAV; ratio of concentration to odor threshold) revealed di-Me trisulfide (cabbage-like) and butanoic acid (sweaty) with the highest OAVs (>170), followed by 3-methylbutanoic acid (sweaty), acetic acid (vinegar-like), and phenylacetic acid. An aroma recombinate prepared with 39 reference odorants in the same concentrations as those determined for the compounds in the milk chocolate showed a good similarity with the overall aroma profile of the milk chocolate. A comparison of the results with the recent literature data on dark chocolates also evaluated by the Sensomics approach suggested that, in particular, methanethiol and a series of lactones may contribute to the milky, creamy odor note because these were reported with much lower odor activities in the dark chocolates. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Related Products of 24295-03-2

The Article related to aroma compound milk chocolate sensomics, aroma extract dilution analysis, aroma recombinate, lactones, methanethiol, odor activity value, sensomics, Food and Feed Chemistry: Additives, Sweeteners, Flavorings, Condiments, and Confectionery and other aspects.Related Products of 24295-03-2

Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica

Raza, Ali; Song, Huanlu; Raza, Junaid; Li, Pei; Li, Ku; Yao, Juan published an article in 2020, the title of the article was Formation of beef-like odorants from glutathione-enriched yeast extract via Maillard reaction.Computed Properties of 24295-03-2 And the article contains the following content:

The application of yeast extract (YE) in foods has widely evolved in recent decades. Generally, YE is added to foods because of its characteristic meaty and savory flavor notes. The composition of YE has made it an important ingredient for the production of meat-like flavors. This study focuses on the simulation of beef-like odorants from yeast extract through the Maillard reaction. Addnl., an optimization process was conducted via the central composite design (CCD) to optimize the Maillard reaction conditions. Glutathione-enriched yeast extract (GSH-YE) was utilized as the precursor with the partial addition of cysteine and ribose to form beef-like aroma compounds The key odorants generated through the Maillard reaction were characterized via HS-SPME-GCMS and the contents of the Maillard precursors were analyzed via HPLC. The optimized conditions produced numerous pyrazines, furans, thiazoles, and sulfur- and nitrogen-containing compounds responsible for mimicking beef-like aromas. 2,5-Dimethyl-furan, 2,5-dimethyl-pyrazine, thiazole, 2-methyl-3-furanthiol, di-Me trisulfide, 3,5-diethyl-2-methyl-pyrazine, 3,3-dithiobis[2-methyl-furan] and 2-methyl-3-(methylthio) furan were the predominant odorants generated through the Maillard reaction. Moreover, the individual effect of initial pH and thermal temperature showed dramatic changes in the overall volatile profile. The content of cysteine and other amino acids decreased rapidly at higher thermal temperatures The amount of larger peptides (1500-5000 Da) decreased at a thermal temperature of 160°C, while the contents of smaller peptides (<500) increased. Thus, the sensory and instrumental data validate the potential application of GSH-YE in generating beef-like odorants, and furthermore, these outcomes can aid future pragmatic studies for further insight into beef flavor chem. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Computed Properties of 24295-03-2

The Article related to glutathione yeast extract beef odor maillard reaction, Food and Feed Chemistry: Additives, Sweeteners, Flavorings, Condiments, and Confectionery and other aspects.Computed Properties of 24295-03-2

Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica

On June 30, 2022, Porcelli, Caterina; Steinhaus, Martin published an article.Reference of 2-Acetylthiazole The title of the article was Molecular characterization of an atypical coconut-like odor in cocoa. And the article contained the following:

Parallel application of an aroma extract dilution anal. (AEDA) to the volatiles isolated from a sample of fermented cocoa with an atypically pronounced coconut note and to the volatiles isolated from a reference cocoa sample revealed coconut-like smelling compounds δ-octalactone, δ-2-octenolactone, γ-nonalactone, γ-decalactone, δ-decalactone, and δ-2-decenolactone as potential causative odorants. Quantitation of these six compounds and calculation of odor activity values as ratios of the concentrations to the odor threshold values suggested δ-2-decenolactone as the crucial compound Chiral anal. showed the presence of pure (R)-δ-2-decenolactone, commonly referred to as massoia lactone. Its key role for the coconut note was finally demonstrated in a spiking experiment: the addition of (R)-δ-2-decenolactone to the reference cocoa in an amount corresponding to the concentration difference between the two samples was able to provoke a coconut note in an intensity comparable to the one in the atypically smelling cocoa. To avoid an undesired coconut note caused by (R)-δ-2-decenolactone in the final products, the chocolate industry may consider its odor threshold value, that is 100μg/kg, as a potential limit for the acceptance of fermented cocoa in the incoming goods inspection. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Reference of 2-Acetylthiazole

The Article related to atypical coconut cocoa odor mol characterization, Food and Feed Chemistry: Additives, Sweeteners, Flavorings, Condiments, and Confectionery and other aspects.Reference of 2-Acetylthiazole

Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica

On September 15, 1977, Kamiya, Takashi; Tanaka, Kunihiko; Nakai, Yoshiharu; Sakane, Kazuo published a patent.Category: thiazole The title of the patent was 3,7-Disubstituted-3-cephem-4-carboxylic acid derivatives. And the patent contained the following:

Cephalosporin derivatives (∼100 compounds) including I (X = CO, CHOH; X1 = S, NMe, X2 = CH; X1 = S, O, X2 = CHMe; X1 = NMe, X2 = N) were prepared Thus, the aminothiazolylacetate II (R = H, R1 = Et, X = CH2) was formylated, I (R = CHO, R1 = Et, X = CH2) oxidized with SeO2, I (R = CHO, R1 = Et, X = CO) hydrolyzed, and I (R = CHO, R1 = H, X = CO) used to acylate 3-(1-methyl-5-tetrazolylthiomethyl)-7-amino-3-cephem-4-carboxylic acid, followed by cleavage of the formyl group with POCl3 to give I (X = CO, X1 = NMe, X2 = N). This compound had a min. inhibitory concentration against Escherichia coli 0.05 μg/mL. The experimental process involved the reaction of Methyl 2-(2-aminothiazol-4-yl)acetate(cas: 64987-16-2).Category: thiazole

The Article related to cephalosporin, aminothiazolylacetamidocephem, thiazolylacetamidocephem, Heterocyclic Compounds (More Than One Hetero Atom): Thiazines (Including Cephalosporins) and other aspects.Category: thiazole

Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica

On October 31, 2019, Igidov, N. M.; Rubtsov, A. E. published an article.Quality Control of 4-Phenylthiazol-2-amine The title of the article was Ring Opening of 4-Arylamino-2-tert-butyl-5-oxo-2,5-dihydrofuran-2-yl Acetates with Aromatic and Heterocyclic Amines. And the article contained the following:

Reactions of 4-arylamino-2-tert-butyl-5-oxo-2,5-dihydrofuran-2-yl acetates I [Ar = 2,4-dichlorophenyl, 2,4-dimethylphenyl, 4-(ethoxy(oxo)methyl)phenyl, etc.] with an equimolar amount of aromatic/heterocyclic amines RNH2 (R =phenyl, 2-bromophenyl, pyridin-2-yl, etc.) in toluene involves initial attack of the amine on the C2 atom of the furan ring, followed by opening of the furan ring and elimination of acetic acid to give N-aryl(hetaryl)-2-arylamino-5,5-dimethyl-4-oxohex-2-enamides RNHC(O)C(=CHC(O)C(CH3)3)NHAr. The experimental process involved the reaction of 4-Phenylthiazol-2-amine(cas: 2010-06-2).Quality Control of 4-Phenylthiazol-2-amine

The Article related to aryl arylamino dimethyl oxo hexenamide preparation diastereoselective, arylamine arylamino tertbutyl oxo dihydrofuranyl acetate ring opening reaction, Aliphatic Compounds: Amides, Amidines, Imidic Esters, Hydrazides, and Hydrazonic Esters and other aspects.Quality Control of 4-Phenylthiazol-2-amine

Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica

On February 15, 2022, Dou, Xinjing; Zhang, Liangxiao; Yang, Ruinan; Wang, Xiao; Yu, Li; Yue, Xiaofeng; Ma, Fei; Mao, Jin; Wang, Xiupin; Li, Peiwu published an article.Formula: C5H5NOS The title of the article was Adulteration detection of essence in sesame oil based on headspace gas chromatography-ion mobility spectrometry. And the article contained the following:

Sesame oil is a traditional and delicious edible oil in China and Southeast Asia with a high price. However, sesame oil essence was often illegally added to cheaper edible oils to counterfeit sesame oil. In this study, a rapid and accurate headspace gas chromatog.-ion mobility spectrometry (HS-GC-IMS) method was proposed to detect the counterfeit sesame oil where the other cheap oils were adulterated with essence. Combined with chemometric methods including principal component anal. (PCA), orthogonal partial least squares discriminant anal. (OPLS-DA) and random forest (RF), authentic and counterfeit sesame oils adulterated with sesame essence (0.5%, weight/weight) were easily separated into two groups. More importantly, 2-methylbutanoic acid, 2-furfurylthiol, methylpyrazine, methional, and 2,5-dimethylpyrazine were found to be markers of sesame essence, which were used to directly identify the sesame essence. The determination of volatile compounds based on HS-GC-IMS was proven to be an effective method for adulteration detection of essence in sesame oil. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Formula: C5H5NOS

The Article related to adulteration sesame oil essence gas chromatog ion mobility spectrometry, adulteration detection, hs-gc-ims, marker, sesame essence, sesame oil, Food and Feed Chemistry: Physical, Organic, and Inorganic Chemistry and Model Systems and other aspects.Formula: C5H5NOS

Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica

On March 1, 2022, Zhang, Danni; Yang, Ni; Fisk, Ian D.; Li, Jintao; Liu, Yuan; Wang, Wenli published an article.Formula: C5H5NOS The title of the article was Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes. And the article contained the following:

Takifugu rubripes is well-known for its unique flavor but can also develop a putrid off-note. To eliminate off-note and promote desirable flavor, four cooking processes (boiling, steaming, microwave-heating and roasting) were explored to determine their effects on cooked T. rubripes. The temperature and water dynamics, physico-chem. properties were analyzed and correlated with sensory qualities. The changes of center temperature dynamics during cooking decreased the water mobility and led to varied sensory properties. Six out of ten orthonasal aroma attributes and four out of five mouthfeel attributes were significantly different among samples (p < 0.05). Based on partial least squares regression anal., orthonasal aroma attributes "roasted" and "earthy/putrid fish" highly correlated with the volatile compounds generated from Maillard reaction and lipid oxidation, resp.; meanwhile mouthfeel attributes of chewy/fiber and tender/juicy were highly associated with water loss and moisture, resp. This study provides insights for optimizing cooking conditions to create desirable fish flavor. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Formula: C5H5NOS

The Article related to volatile compound sensory perception flavor steaming takifugu, aroma, off-note, sensory, takifugu rubripes, thermal cooking process, Food and Feed Chemistry: Physical, Organic, and Inorganic Chemistry and Model Systems and other aspects.Formula: C5H5NOS

Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica

Chopra, Rakesh; Singh, Lovepreet; Chibale, Kelly; Singh, Kamaljit published an article in 2019, the title of the article was Synthesis, In Silico Molecular Docking, ADME Evaluation and In Vitro Antiplasmodial Activity of Pyrimidine-Based Hybrid Molecules.Category: thiazole And the article contains the following content:

Synthesis of new pyrimidine based mol. hybrids comprising of pyrimidine and aryl/heteroaryl groups linked, conveniently through 1,2,3-triazole. In vitro antiplasdmodial activity of this series of compounds against chloroquine sensitive NF54 strain of the human malaria parasite Plasmodium falciparum, revealed interesting trends and correlation with the physicochem. properties of the hybrids. In silico docking of the most active (IC50 4.40±1.00 μM) (more active than reference artesunate) member 16a in the active binding sites of wild type PfDHFR-TS (P. falciparum Dihydrofolate Reductase-Thymidylate Synthase) and PfDHFR-TS Quadruple mutant showed interactions suggesting their role as PfDHFR inhibitors. Further, all the members of the series showed favorable in silico ADME (Adsorption Distribution, Metabolism, Excretion) profile. The experimental process involved the reaction of 4-Phenylthiazol-2-amine(cas: 2010-06-2).Category: thiazole

The Article related to pyrimidine based hybrid triazoles preparation mol docking antiplasmodial human, Heterocyclic Compounds (More Than One Hetero Atom): Other 5-Membered Rings, Two Or More Hetero Atoms and other aspects.Category: thiazole

Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica

On May 22, 2014, Lemieux, Rene M.; Popovici-Muller, Janeta; Salituro, Francesco G.; Saunders, Jeffrey O.; Travins, Jeremy; Chen, Yongsheng published a patent.Electric Literature of 64987-16-2 The title of the patent was Preparation of substituted bisthiadiazoles as glutaminase inhibitors. And the patent contained the following:

The invention relates to compounds of formula I as glutaminase inhibitors; their preparation and use in the treatment of cancer. Compounds of formula I wherein X is C3-7 cycloalkylene; each W, Y and Z is independently S, CH, O, N, etc.; A is (CH2)0-2; each R1 and R2 are independently NH2, NR3COR4, CONR3R4, etc.; R3 is H, C1-6 alkyl and aryl; R4 is C1-6 alkyl, aryl, heteroaryl, etc.; each R6 is H, F, OH, etc.; and pharmaceutically acceptable salts thereof, are claimed. Example compound II was prepared by a general procedure (procedure given). The invention compounds were evaluated for their glutamase inhibitory activity. From the assay, it was determined that example compound II exhibited IC50 value of < 100 nM. The experimental process involved the reaction of Methyl 2-(2-aminothiazol-4-yl)acetate(cas: 64987-16-2).Electric Literature of 64987-16-2

The Article related to substituted bisthiadiazole preparation glutaminase inhibitor treatment cancer, Heterocyclic Compounds (More Than One Hetero Atom): Other 5-Membered Rings, Two Or More Hetero Atoms and other aspects.Electric Literature of 64987-16-2

Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica